“riot rye Bakehouse & Bread School is committed to creating and actively fostering a culture of bread without the use of industrial additives or chemicals. We believe that food producers have a responsibility to those consuming their products and the wider community, with regard to their nutrition and well-being. We exclusively use organic flours, natural and wild ingredients in our breads. We employ sustainable production methods with our highly energy efficient wood-fired oven, fuelled by locally sourced timber. We believe in the right of access for all through education to nutritional, life-affirming foods.”


OUR WEBSITE IS CURRENTLY UNDER CONSTRUCTION - OUR COURSES BEGIN ON SATURDAY 18TH OCTOBER - TO BOOK A COURSE PLEASE CONTACT Julie

Get In Touch!


087 994 6768
  info@riotrye.ie

Come and spend the day in a working wood-fired bakery with award-winning baker Joe Fitzmaurice. Our courses are hands-on and will give you the knowledge and confidence to bake real bread at home.

We are located in the eco-village, Cloughjordan, Co. Tipperary.


Sourdough Course

7 places, €95 per person
Saturdays - 18th Oct, 8th Nov, 6th Dec, 2015 dates to follow
11am-5pm, lunch included

You will learn
  • how to make flavoursome and highly nutritious sourdough breads
  • how to start and maintain a sourdough starter
  • how to manage the fermentation and flavour of your doughs
  • about the nutritional benefits and digestability of sourdough breads

You will gain an understanding of how to blend flours and flavours and refresh your sourdough starters. Using temperature and various fermentation techniques, you will learn how to work with the subtle and complex textures, flavours and forms of your breads.

You will bring home with you a selection of breads, fresh sourdough starter and the confidence to bake real bread at home!


Introduction to Baking

7 places, €95 per person
Saturdays – 25th Oct, 22nd Nov, 13th Dec, 2015 dates to follow
11am-5pm, lunch included

You will learn
  • how to make a range of wonderfully flavoursome and nutritious yeasted and sourdough breads
  • various traditional kneading and modern no-knead dough development techniques
  • how to start and maintain a sourdough starter
  • about the nutritional benefits and digestability of long fermentation and sourdough breads

This course will give you a fundamental understanding of the best types of flours to use, how to get the best results baking in your home oven and how to best incorporate home baking into your daily routine.

It is suitable for complete beginners as well as the more experienced home baker who is looking to enhance and deepen their skills.


© riot rye Bakehouse & Bread School, eco-village, Cloughjordan, Co. Tipperary. All rights reserved 2014.